Home Kitchen & Cooking CAJUN SHRIMP IN FOIL RECIPE

CAJUN SHRIMP IN FOIL RECIPE

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I’ve made cajun shrimp and sausage on the skillet many times, and it turned out so delicious each time I made it. And from that recipe, I knew that putting all these ingredients inside a heavy-duty Aluminium foil would be a great idea!

These cajun shrimp in foil packets are such a great and easy meal without so much mess. they are so delicious and can be made in the grill, oven-baked, or cooked over a campfire. the best thing about these shrimps and sausages combo is that they cook quickly, and can be perfectly cooked in no time.

And while shrimp and sausage combo are amazing, it is even better to surround them by some crispy and tender vegetables. Like zucchini, asparagus, banana squash, and bell peppers, and don’t worry! these because all these vegetables cook together quickly.

INGREDIENTS:

1 Tbsp Cajun seasoning
about 1 pound cleaned large shrimp
3 ounces fully cooked Turkey – Chicken Andouille sausage (Applegate), very thinly sliced
1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds
1 large red bell pepper, seeded and cut into thin strips
1 half a cup corn kernels
Quarter cup chopped fresh Italian parsley leaves
Quarter cup chopped fresh basil leaves
2 tbsp olive oil

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cajun shrimp in foil



INSTRUCTIONS:

1 ) In a ziplock bag, combine salt, pepper, and Cajun Seasoning. Add in the shrimps and shake to coat.



2 ) Divide the sausage, zucchini, bell peppers, and corn among 4 large pieces of heavy-duty aluminum foil, placing the vegetables in the center of each. Top each with six shrimps or so, sprinkle each with 1 Tbsp of parsley, and 1 Tbsp of the basil.

3 ) Drizzle all with about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.

4 ) Arrange foils on a baking sheet and cook in a preheated oven to 425F until the shrimp is cooked through and the veggies are crisp-tender, about 12-14 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.

HOW TO FREEZE AND HEAT:

1 ) Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon-sized bag). Freeze for up to two (2) months. There is no need to thaw before cooking.

2 ) Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F. Once the oven comes to temperature, continue to cook for 35-40 minutes.

NUTRITION INFORMATION
Yield: 4 Servings, Serving Size: 1 packet
Amount Per Serving: Freestyle Points: 4 – Points +: 8 – Calories: 310 calories – Total Fat: 12g – Saturated Fat: g – Cholesterol: 188.5mg – Sodium: 1318mg – Carbohydrates: 21g – Fiber: 3.5g – Sugar: 3g – Protein: 29g

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